The English style of service allows of personal atten-
tion, on the part of those sitting at the head and foot
of the table, to the needs of those about them. The food
is served "from the table.'' The meat or fish just as it
is taken from the oven or kettle, except for its garnish,
is set down before the "head of the house,'' who carves
it and selects the portion desired by each. Place also
6 KIRMESS COOK BOOK.
is found upon the table for one or two vegetables^ which
are served by someone at the table. Bread and butter,
pickles and relishes, are also given a place upon the
table. But, save relishes, etc., only one course appears
at a time upon the table.
SEBVING DINNER, ENGLISH STYLE
Lay over the polished top of the table a heavy cover
of felt. Fasten this securely about the legs, that it may
not slide about upon the polished surface. This cover
will protect the table top, deaden the sound made in set-
ting down china, etc., and improve the appearance of
even the finest linen. Over this cover spread the damask
cloth, having the fold of the cloth exactly in the centre
of the table with opposite edges of the cloth at uni-
form distances from the floor.
At the centre of the table place a vase or bowl of cut
flowers. The dinner plate and cutlery are set half inch
from the edge of the table- The decorations of the plate
should face the sitter at the table. If plates have
any crest or monogram this should be carefully put to-
ward the middle of the table, and quite straight one with
the other. Napkins are folded, monogram on top, and
are laid on the plate with a piece of bread or roll in the
fold, in such a way that it may be seen.' At the right of
the plate and near it lay knives, the cutting edge toward
the plate. At the right of the knives lay soup spoon,
across the soup spoon lay oyster fork, or fork for canapSs
on left of the plate lay forks with tines turned upward
(never more than three), a small fork for the fish, which
often matches the fish knife, and a large one for entre6.
The one to be used first is the farthest away from the
HOW TO SERVE DINNERS.
plate. At the point of the forks set a small plate for
bread, and butter, and across this lay a small knife or
spreader. At each cover place salt and peppers-
Tumblers and glasses, last articles to be placed on the
table, go on the right of the plate, and there are as many
of the latter as there are wines.
The end of the table (side if round) farthest from the
Drawing Boom is the head of the table, the opposite end
is the foot of the table. The reason is obvious, as the
host enters the Dining Boom firsts and the hostess leaves
it first.
SERVING SOUP AT DINNER, ENGLISH STYLE
Page 7
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The English style of service allows of personal attention, on the part of those sitting at the head and foot of the table, to the needs of those about them. The food is served "from the table.'' The meat or fish just as it is taken from the oven or kettle, except for its garnish, is set down before the "head of the house,'' who carves it and selects the portion desired by each. Place also
is found upon the table for one or two vegetables, which are served by someone at the table. Bread and butter, pickles and relishes, are also given a place upon the table. But, save relishes, etc., only one course appears at a time upon the table.
SEBVING DINNER, ENGLISH STYLE
Lay over the polished top of the table a heavy cover of felt. Fasten this securely about the legs, that it may not slide about upon the polished surface. This cover will protect the table top, deaden the sound made in setting down china, etc., and improve the appearance of even the finest linen. Over this cover spread the damask cloth, having the fold of the cloth exactly in the centre of the table with opposite edges of the cloth at uniform distances from the floor.
At the centre of the table place a vase or bowl of cut flowers. The dinner plate and cutlery are set half inch from the edge of the table. The decorations of the plate should face the sitter at the table. If plates have any crest or monogram this should be carefully put toward the middle of the table, and quite straight one with the other. Napkins are folded, monogram on top, and are laid on the plate with a piece of bread or roll in the fold, in such a way that it may be seen.' At the right of the plate and near it lay knives, the cutting edge toward the plate. At the right of the knives lay soup spoon, across the soup spoon lay oyster fork, or fork for canapés on left of the plate lay forks with tines turned upward (never more than three), a small fork for the fish, which often matches the fish knife, and a large one for entrée. The one to be used first is the farthest away from the
plate. At the point of the forks set a small plate for bread, and butter, and across this lay a small knife or spreader. At each cover place salt and peppers. Tumblers and glasses, last articles to be placed on the table, go on the right of the plate, and there are as many of the latter as there are wines.
The end of the table (side if round) farthest from the Drawing Room is the head of the table, the opposite end is the foot of the table. The reason is obvious, as the host enters the Dining Room first and the hostess leaves it first.
SERVING SOUP AT DINNER, ENGLISH STYLE